Menu/Info

During the event "Restaurant Week EXTRA" between 17 - 26 April, this restaurant is going to offer its 3-course menus from 8.900 HUF.

Our guests are free to choose from the list of meals and can put together their own 3-course menus:

Available starters/soups:
- VakVarjú dip selection with homemade focaccia: Transylvanian smoky eggplant cream, zsendice - fresh soft curd with pumpkin-seed oil, chickpea cream with cumin (V)
- Oven-baked camembert, tomatoes with rosemary, fresh green salad and home-made sourdough bread (V) (+1.000 Huf)
- Garlic cream soup with sautéed tiger prawns and crispy wonton chips
- Hungarian goulash soup with fresh leavened bread (LF)

Available main courses:
- Pork tenderloin medallions in parmesan crumbs, pan-fried in butter, served with sun-dried tomato mascarpone rice and basil tomato sauce
- Grilled Cajun flavoured chicken breast with avocado mung bean salad, red quinoa, and sesame-soy vinaigrette (LF)
- Confit lamb shoulder with wild garlic gravy, lemon green asparagus sautéed in foaming butter and roasted rosemary new potatoes (GF) (+1.000 Huf)
- VakVarjú Pork Schnitzel with Viennese potato salad (GF coating is available, LF)
- ‘Göcsej’ style venison stew with cranberry and roasted potato dumpling (LF)
- Grilled salmon fillet in hazelnut crust with sweet-potato purée and garlic Swiss chard (GF) (+1.000 Huf)
- Grilled crusted goat cheese with fig chutney and citrus green salad (GF, V)

Available desserts:
- Carrot cake slice with orange coulis and white chocolate ganache
- Cottage cheese dumpling with macaron flavoured sour cream
- Mandarin dark chocolate mousse with blackberry coulis and almond crumble (GF, LF)

V = vegetarian
Gf = gluten free
Lf = lactose free